Pumpkin, caramelised onion and feta pastries

Doug Sherring

There always seems to be someone dropping off pumpkins to our house and we love making these pumpkin, feta and caramelised onion pastries when we know people are coming over.

Ingredients

3	Onions, sliced
2 cups	Pumpkin, diced and baked (Main)
2 Tbsp	Brown sugar
1 Tbsp	Balsamic vinegar
1 sheet	Puff pastry, thawed
¼ cup	Feta, crumbled
1 bag	Baby spinach
1 serving	Balsamic, use creme balsamic

Directions

1. Preheat oven to 180C.
2. Heat 1 Tbsp oil in a large fry pan over low heat. Add the onions and cook very slowly for about 20 minutes. Stir to make sure the onions don't stick to the bottom of the pan. When they are softened and golden, add sugar and balsamic. Cook for a further 10 minutes then set aside and allow to cool.
3. Cut the pastry into four even rectangle pieces. Line a baking tray with baking paper and place the pastry on. Divide the caramelised onion over the pastries and spread over, leaving a 2cm border. Scatter over the pumpkin and feta and bake for 20 minutes or until golden and the pastry has puffed up.
4. Remove from the oven, allow to cool slightly then place a handful of the baby spinach over the top of each pastry and drizzle over some of the creme balsamic.